Chicken Tortilla Soup

2 C. Chicken Broth
1 14 oz can of whole kernel corn
1 15oz. can diced tomatoes
2 cups of shredded chicken
1/4 cup of salsa ( or more for taste)

Heat above ingredients to a boil.
Top with:
shredded cheese
chopped green onions
sour cream
slightly crushed tortilla chips
cilantro

I doubled the ingredients except the chicken. It was really good! :)

Cherry Cheesecake Pie

1 ready made graham cracker pie crust
1 can sweetened condensed milk
1 8oz. package cream cheese (softened)
1/3 cup lemon juice
1 can cherry pie filling (raspberry or strawberry is also yummy)

Combine sweetened condensed milk and cream cheese in a bowl and beat with a hand mixer until smooth. Add the lemon juice and mix until incorporated. Pour into pie shell. Refrigerate for about 4 hours or until firm. Just before serving top with pie filling. This cheesecake is so easy and every time I serve it, it is a hit!

Chicken Stuffing Casserole

6 boneless skinless chicken breasts
sliced swiss cheese
2 cans cream of mushroom soup (or 1 can cream of mushroom and 1 can cream of chicken)
Milk (enough to make soup pourable/scoopable, usually about 1- 1 1/2 cups)
1-2 packages chicken Stovetop stuffing mix (depending on how crunchy you like it). ( I prefer 1)
1 1/2 cubes of butter

Place chicken in a greased 9X14 inch pyrex or stoneware pan. Cover chicken with sliced swiss cheese (just enough so that each piece of chicken in covered with a single layer of cheese). In a bowl mix soup and milk to make soup pourable. Pour soup mix over chicken and cheese. Spread Stovetop stuffing over the top of soup. Push Stovetop down into mixture to moisten. Melt butter in microwave then pour over the top of stuffing evenly to moisten further. Cover pan with foil and bake at 400 degrees for 1 hour or at 350 degrees for an hour and a half. WARNING- this makes a lot of food. If I am cooking for 2-4 people I cut the recipie in half and cook in a 8X8 inch pan.

Crockpot Chicken

5-6 boneless, skinless chicken breasts
8 oz. cream cheese (softened)
1 can cream of chicken soup
1 pkg. dry Good Seasons Italian salad dressing
1 cup sour cream

Mix together cream cheese, soup, salad dressing, and sour cream. Place a small amount of water in crockpot (about 1/4 cup, just enough to line the bottom of the pot). Put chicken in crockpot. Cover with soup mixture. Cook on high for 5 hours. Stir about every half hour to hour to prevent the edges from burning. Serve over rice or noodles.

Easy Homemade Chicken Noodle Soup

Anya -- Swanson

2 cans (14 oz) Chicken Broth or 3 1/2 cups

Generous dash of ground black pepper

1 medium carrot, sliced (I use baby carrots if I have them around)

1 stalk celery, sliced

1 cup uncooked medium egg noodles

1 cup cubed cooked chicken

Mix broth, black pepper, carrot and celery in saucepan. Heat to a boil.

Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done. 

Serves 4 or if you have a "Scott" serves 2 or 3 at best.

I usually make biscuits with this... served hot with butter and honey. Yum